烹湘.湖南鲜炒土菜(福永店)
湘菜 · ⭐ 4.8
Units A105–A106, Building ABC, Fuxingda Logistics Park, No. 107 South Xinghua Road, Xingwei Community
Dishes
Two Dishes from One FishOne Fish, Two Ways is an innovative dish featuring an entire fish as the main ingredient. First, the fish is divided into two parts and cooked using different methods. The fish head and bones are simmered into a soup, preserving the original flavor and making it delicious and savory; the fish meat is sliced and steamed or braised to maintain its tender texture. This technique of 'one fish, two ways' fully showcases the diverse flavors of fish.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Head Chef's HanShou Water Fish KingA premium dish featuring fresh HanShou water fish simmered in a secret sauce, delivering tender meat and rich broth that highlights the fish's natural flavor.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Hunan White LoofahHunan White Loofah is a Hunan specialty dish made primarily with fresh loofah. The loofah is peeled and sliced, then stir-fried with garlic, ginger, and other seasonings. It has a bright color and a refreshing taste.
Special Reservoir Fish HeadFresh reservoir fish head stewed with ginger, scallions, and chili, resulting in tender meat and rich broth.
Old Jar Sichuan-style Sour Chili Stir-fried Pork IntestinesA spicy Sichuan dish featuring pork intestines stir-fried with sour chili from old jars, delivering a bold, tangy, and numbing flavor.
Stir-fried Local Chicken with Tea OilTea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
Stir-fried Yellow Beef with Tea OilTea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, stir-fried with tea oil. The beef slices are marinated and then cooked with garlic, ginger, and other seasonings in hot tea oil until tender and flavorful.
Hengyang Tiger Skin Chicken FeetA Hunan specialty dish featuring chicken feet boiled, fried until skin wrinkles like tiger stripes, then braised in a savory sauce for rich flavor and tender texture.
Fresh Stir-Fried Yongzhou Duck BloodA traditional Hunan dish made by stir-frying fresh duck blood with duck meat, seasoned with chili, ginger, and garlic for a rich, spicy flavor.